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Charro Beans By Gina

3 cups pinto beans, rinsed 15 cups beef broth 4 slices thick cut bacon 3 garlic cloves, peeled whole 1/2 white onion, halved 1 serrano chile, halved 1/4 tsp oregano 1/8 tsp pepper 1/8 tsp comino Add all ingredients to a large stock pot Bring to a boil Reduce to simmer Cover loosely Simmer for 2 1/2 hours, or until beans are tender

O the Night

Oh the night your world went black Not a single soul To stay the fright You alone away from the light Oh so much pain Intense dark forces Ruling Churning Dealing for decades Dark and Cold Confusing Why YOU,  forever a tortured soul??? For you a were a beacon of light When some were caught in the dark Was this your calling To mutter comforting words To others Another life gone far too young Oh my Dear God? @poemsbyGina  

Gina’s take… Cracker B’s Hash Brown Casserole

Gather your ingredients… Combine all well. It won’t look too smooth at this point. It’s important to mix the casserole throughly halfway through the baking process. Bake or refrigerate till morning Ingredients 1 30oz package hash browns, defrosted 1/2 cup salted butter, softened 1 cup sour cream 1 can cream of potato soup 8 ounce package grated cheddar blend cheese 1/2 tsp salt 1/4 tsp garlic powder 1/4 tsp onion powder 1/4 tsp pepper Pinch of dried thyme Process Preheat oven to 375 In a medium size casserole dish combine all ingredients Cover dish Bake casserole for 1 hour, mixing half way through Take the foil off at the 1 hour mark, bake another 20 minutes uncovered Take the casserole out of oven and be ready to throughly enjoy this delicious casserole! In my house this has become a repeated request. I oblige as it is so easy to make and it can be put together day before and baked day of. * If you’re going to make this ahead remember to take it out …

Chile Roasting 101

It’s my self-declared Chile Roasting Day! Here’s a how to for you… Today I’m using Pasilla Chiles, they are a little larger than Anaheim Chiles. Heat your broiler up. I set mine to 500 Place your chiles on a lined sheet pan Place sheet pan about 4-6 inches from the heat source Set timer for 8-10 minutes Check the chiles accordingly as your timer goes off With each check move/flip your chiles around The idea is to scorch the chiles on all sides Second side done. My chiles cooked/roasted in about 20 minutes, 10 minutes per side. Depending on your chile size your roasting might go a lot quicker. When I roast Anaheim chiles they take about half the time. I like to use brown lunch bags for steaming. Place all your chiles in a bag or two and seal the bags by folding them over a few times near the top For added steaming lock-in I like to cover and tuck in my bagged chiles with a clean dish towel Let them steam at …

Caldo De Res (Beef Stew)

My Mother’s version of Caldo De Res is the very best, here is my hard thought out re-creation of how she made it, with all respect Momma. ❤️ Miss you so…….. For me, this soup is the ultimate pot of goodness. Making this brings back sweet memories of having my Momma here on earth with us. I just love good food memories, don’t you?. 1 pound beef shank 2 1/4 pounds beef roast, cut in cubes 2 tablespoons cooking oil 8 cups water 2 cups beef broth 1/4 white onion, chopped 3 cloves garlic, peeled left whole 2 tomatoes cut into 8ths 2 bay leaves 2 tsp salt 1/4 tsp ground cumin 1/8 tsp pepper 1 1/2 cup baby carrots 1-2 large zucchini, chopped large 3 celery stalks, chopped large 3-4 peeled potatoes cut in 4ths 1/2 head cabbage cut into 8ths 3 ears of corn cut in 3rds I used half of this roast Here’s the beef shank I used, very inexpensive to add a whole lot of flavor goodness. Yes indeed the beef shank …

Green Chile Chile

The start of something good! 2 jalapeños with seeds 1/2 white onion 2 garlic cloves 2 tomatoes 1 tsp salt 1 can whole green chiles (27 oz) drained 2 cups chicken broth 1/4 tsp oregano 1/4 tsp 1/4 tsp garlic powder Pinch of comino 1 tsp chopped cilantro 1 tsp fresh lemon juice

Tilapia Burritos w/homemade Lime Crema and Chile Fresca plus Avocado salsa 💃🏻 

In the center is the Chile Fresca (fresh chile) Here’s the avocado salsa I love. Ingredients… 4 tilapia steaks Seasoning mix (ingredients below) Cooking spray Yogurt Crema (recipe to follow) Avocado salsa (I used store bought) Chile Fresca (recipe to follow) Shredded cheese Lemon wedges Flour Tortillas of your choice (I use wheat), the hubby prefers regular Process… Prepare the Lime Crema Combine 1 cup plain Greek yogurt (I used non fat), 2 tablespoons lime juice, 1/4 tsp garlic powder, 1/4 tsp cilantro (I used the tube type paste cilantro here) and 1/2 tsp salt and a dash of pepper Chill until ready to use Prepare the Chile Fresca Chop then combine the following 1 cup fresh tomato 2 tablespoons fresh cilantro 1/4 cup white onion 1 tablespoon chopped jalepeno (more or less according to heat preference) 1 tsp lemon juice 1/4 tsp salt 1/4 tsp garlic powder Refrigerate until ready to use Cook the Talapia Begin to preheat your broiler, move oven shelf to about 8 inches from the heat source. Combine 1/4 tsp …

Red Rice and Smoked Sausage.

A one pot meal what’s not to love! Add a salad and you are dinner ready. After researching dishes I could make with the lnsmoked sausage I had on hand I came up with this yummy version of Red Rice and Sausage. I hope you’ll give it a try, it’s so tasty. The Texas Pete is definitely optional ingredient here, don’t feel pressured to add it. This dish would be just fine without it. Most of what you’ll need Here’s the sausage I used Begin to brown the sausage Added in the rice Bring to a boil, then simmer covered Remove from heat and let set a bit to continue to dry out Serve with a nice crisp and cold salad of your liking and there’s dinner. Enjoy! Ingredients… 1 tablespoon cooking oil (I used olive oil) 1/2 medium chopped white onion 2 garlic cloves chopped small 14 oz. smoked sausage, sliced 1 pinch of oregano 1/2 tsp garlic powder 1 1/2 tsp paprika 1/2 tsp salt 1 cup white rice 1 small can tomato …

On the Creek Trail

On my waterfall! What great spot! A fabulous secret gem indeed. Somewhere in Kentucky. My husband and I have been traveling back and forth to Kentucky from California for almost two years now. We travel to see our family members living here. Being so separated (in distance) from 2 of our grandkids is hard to bare, but our every 8-12 week visits have made things a bit more barely that’s for sure. I’m so thankful we have been able to keep up this visiting schedule. Recently our daughter shared this most magnificent spot close to her home. Awe, a bit of mother nature’s glory at it’s best!